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Notes
If your chicken is more than 4 1/2 pounds, reduce the temperature to 325°F after the first hour. Cover chicken loosely with foil and continue roasting, basting every 15 minutes until the chicken is cooked through. Look for clear juices when piercing the thigh OR use a meat thermometer to make sure chicken has reached an internal temperature of 165°F.
Nutrition
Calories: 508kcal | Carbohydrates: 9g | Protein: 28g | Fat: 40g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 107mg | Potassium: 424mg | Fiber: 3g | Sugar: 3g | Vitamin A: 770IU | Vitamin C: 28mg | Calcium: 71mg | Iron: 2mg
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